无核白葡萄酒澄清剂的筛选与优化

【目的】 研究澄清剂对无核白葡萄酒澄清的效果,为酿造优质的无核白葡萄酒奠定基础。【方法】 以无核白葡萄酒为原料,以透光率为指标,设置单因素试验和响应面试验,研究壳聚糖添加量、皂土添加量、明胶添加量3个因素及其交互作用对无核白葡萄酒澄清效果的影响,利用响应面试验结果建立回归方程,对回归方程进行显著性和方差分析,得到无核白葡萄酒最佳澄清剂并验证。【结果】 5种单一澄清剂(果胶酶、明胶、壳聚糖、皂土、植酸)中,壳聚糖、明胶、皂土对无核白葡萄酒的澄清效果比较好,以壳聚糖添加量、皂土添加量、明胶添加量3个因素进行单因素试验,无核白葡萄酒复合澄清剂的最佳用量,透光率达到98.45%,与理论值基本吻合(98.473 1%)。【结论】 无核白葡萄酒最佳复合澄清剂为0.09 g/L壳聚糖、0.16 g/L皂土、0.11 g/L明胶,澄清效果最佳。

Screening and Optimization of Clarifiers for Thompson Seedless Wine

【Objective】 To study the effect of clarifier on Thompson seedless wine and lay the foundation for producing high quality Thompson seedless wine. 【Method】 The effects of three factors including chitosan addition amount, bentonite addition amount, gelatin addition amount and their interaction on transmittance were studied by single factor test and response surface method. Regression equations were established and analyzed by significance and variance. The optimum clarification agent of Thompson seedless wine were then obtained and verified by experiment. 【Result】Among the five single clarifiers (chitosan, bentonite, gelatin, pectinase and phytic acid), chitosan, gelatin and bentonite had a better clarification effect on Thompson seedless wine. The addition amount of chitosan, bentonite and gelatin was used as single factor test. The Optimum clarifying agent of thompson seedless wine by single factor experiment and response surface method. The transmittance was 98.45%, which was basically consistent with the theoretical value (98.473,1%). 【Conclusion】 The best compound clarifiers for Thompson seedless wine were chitosan addition amount 0.09 g/L, bentonite addition amount 0.16 g/L, gelatin addition amount 0.11 g/L. Under these conditions, Thompson seedless wine has the best clarification effect.